Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

Thaiphanit, Somruedee; Schleining, Gerhard; Anprung, Pranee

doi:10.1016/j.foodhyd.2016.03.035

Cited by 79 publications

(28 citation statements)

References 85 publications

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“…On the contrary, ESI values of cin hydrolysates were superior to control group, presenting a tendency to grow over hydrolysis time. Similar results were reported by Thaiphanit et al, 36 where coconut protein hydrolysates in sunower oil-in-water system showed the decreasing EAI and increasing ESI values as the increasing time. Unlikely, the EAI of bromelain hydrolysate was markedly increased by protein hydrolysis (P < 0.05), mainly in the second half of reaction time, possibly attributing to the molecular exibility of polypeptides and the exposure of hydrophobic areas.…”

Section: Surface Charge (Z-potential) and Emulsifying Propertiessupporting

confidence: 90%

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Zheng

Wang

et al. 2020

RSC Adv.

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Section: Surface Charge (Z-potential) and Emulsifying Propertiessupporting

confidence: 90%

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Zheng

Wang

et al. 2020

RSC Adv.

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“…The elastic modulus G 0 is commonly used to evaluate whether the emulsion system is weakly or strongly flocculated. 37 Although flocculation will lead to the aggregation of emulsion droplets, the network structure will be generated at the same time, which will improve the stability of emulsion. Additionally, the highest gel stiffness of the emulsions at pH 4.0, 8.0, and 10.0 occurred at the ionic strengths of 400 mmol L −1 , 50 mmol L −1 , and 200 mmol L −1 respectively, which means that they have the highest stability under these conditions.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

et al. 2020

J Sci Food Agric

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BACKGROUND Presently, identifying natural compounds as emulsifiers is a popular topic in the food industry. Rapeseed protein isolate (RPI) is a natural plant protein with excellent emulsifying properties, but it has not been systematically developed and utilized. RESULTS This study investigated the surface hydrophobicity, wettability, and protein solubility of RPI to further explain its emulsifying behavior in emulsion systems. Nanoemulsions stabilized by RPI at varying protein concentration, pH, and ionic strength were prepared. The size distribution, zeta potential, flocculation index, creaming index, microstructure, rheology, and protein secondary structure of emulsions were measured. The emulsion stabilized by 20 g L−1 RPI at pH 10.0, 200 mmol L−1 ionic strength revealed an appropriate droplet size of 555 nm and the most internal gel strength without creaming phenomenon. Circular dichroism spectroscopy showed a positive correlation between emulsion stability and α‐helix ratio, indicating the environment factors affected emulsion stability by acting on its hydrogen bonds. CONCLUSIONS This study demonstrates that RPI is a practical emulsifier for stabilizing nanoemulsions. About 20 g L−1 RPI can stabilize 100 mL L−1 oil in water; stable emulsions can be formed at most pH conditions (except 7.0); ion addition will aggravate the emulsion flocculation, but also increase the internal gel strength. © 2020 Society of Chemical Industry

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“…For this case and according to the statistical results found, the criteria were the following: approximate viscosity of 1000 cP (condition of maximum viscosity allowed by the dryer), higher percentage of TS, higher L*, less enzymatic browning and oxidation of the lipids (<IP and <potential ζ). These response variables were significantly influenced by the xanthan gum and %FC, being the variables that tend for a better emulsion behavior, and where the antioxidant becomes a supporting factor that tends to the good performance of the xanthan gum interaction and %FC [12,13,14].…”

Section: Resultsmentioning

confidence: 99%

Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds

Aguirre

Giraldo²,

Cortés³

2018

Proceedings of 21th International Drying Symposium

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The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.

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Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

Cited by 79 publications

References 85 publications

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds

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